Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability - Concepedia

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Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability

40

Citations

40

References

2024

Year

Haibo Shi, Mengxin Zhang, Xiaochen Liu, Xianqi Yao, Wei Wang, Jiabao Zheng, Igor Tomašević, Weizheng Sun

Food Hydrocolloids

Salt-reduced Tilapia SurimiKonjac GlucomannanNutraceutical IngredientEdible TraitsFood PreservationFood Quality

References

	Year	Citations

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